Roasts may also be grilled over an outdoor fire, but for satisfactory results they must be even further away from the fire than chicken. There must be both basting and turning. Roasting is a long-time process, and should be chosen only when the man of the family is at hand to oversee the grilling and when he is not pressed for time. A barbecue sauce may be used for basting, but since much of the sauce’s flavor is lost during the cooking, there should be an extra amount to offer when the meat is served. You may prefer to baste your meat with herb-flavored vinegar and reserve the sauce for service with it.
To accompany the meat, potatoes wrapped in foil may be baked in or over the coals, and unhusked corn-on-the-cob soaked in water may be roasted with good results. If you have plenty of room on your rack, other vegetables, such as peas and string beans, may be cooked over the outdoor fire if they are tightly covered and watched so that the water does not evaporate. A skillet may be brought into use for grilling tomatoes and sauteing onions. There is no rule against using a skillet instead of the rack for preparation of certain meat dishes such as a tougher cut of steak which, after browning with a few sliced onions, should have the addition of a little water or wine, then be covered and allowed to cook slowly until tender.
Menus for outdoor meals should be simple, with few items but plenty of each. Scalloped or creamed potatoes, if prepared in the kitchen, should come to the table in a pottery casserole that can be set over the grill, to keep warm as the fire dies down. French bread or rolls may be heated either on the kitchen stove over low heat, or on the grill in a covered, heavy kettle. Very good toast may be prepared quickly as needed after the meat has been cooked. The salad should be served in a pottery or wooden bowl. A California salad or any tossed green salad may be prepared at the table while the meat is grilling.
Plenty of large paper napkins should be on hand for use during the meal. Paper doilies are appropriate for setting the terrace table, but none will be necessary if a wooden picnic table is used outdoors. If paper plates are used, they should be of the heavy type and paper cups should have handles. Even when the rest of the table accessories are of paper, you may prefer to offer pottery or china cups for coffee service, always an important part of an outdoor meal.
While we seldom use the term “buffet” for outdoor meals, all dishes of food with the exception of the meat may be placed on a side table from which guests will help themselves on their way from the grill where they will be served by the host. If the picnic or terrace table is large enough, the dishes of food may be placed down the center and plates and coffee cups passed up and down for filling. The easiest way is the best way for serving an outdoor meal.
Baked potatoes in foil
Hot apple pie
Buttered toast Tomato quarters
Grilled sweet potatoes
Mixed green salad
Grilled frankfurters in bacon
Cucumbers in French dressing
Heated French bread
Roasted sweet potatoes in foil